Okay, friends, let’s talk comfort food! You know those dishes that just wrap you up in a warm hug? For me, that’s my Loaded Bacon Cheddar Potato Salad. This isn’t your grandma’s plain ol’ potato salad (though bless her heart!), this is the kind you bring to a potluck and watch disappear in minutes. It’s hearty, it’s ridiculously flavorful, and it’s packed with all the good stuff. Trust me, once you try this version, you won’t go back. It’s become my absolute go-to for barbecues, picnics, or just when I need a little pick-me-up. Get ready to fall in love!
Why You’ll Love This Loaded Bacon Cheddar Potato Salad
Okay, so why THIS Loaded Bacon Cheddar Potato Salad? Because it’s just *better*, plain and simple! Here’s the lowdown on why this recipe is about to become your new favorite:
- Flavor Bomb: We’re not shy here! Crispy bacon, sharp cheddar, tangy dressing – every bite is packed with deliciousness.
- Seriously Satisfying: This is a substantial side dish. It’s got body, it’s got texture, and it’s got that comforting weight that makes you feel happy and full.
- Simple & Quick: You don’t need fancy skills or endless hours in the kitchen. It comes together fast, leaving you more time to enjoy it (and the compliments!).
- Crowd Pleaser: Seriously, make a big batch because it disappears like magic. Kids love it, adults love it, everyone loves bacon and cheese!
It’s the ultimate easy comfort food side dish, perfect for pretty much any occasion. Trust me, you’re going to want seconds (and maybe thirds!).
Gathering Ingredients for Your Loaded Bacon Cheddar Potato Salad
Alright, before we get our hands dirty (in the best way!), let’s talk about the goodies we need to make this Loaded Bacon Cheddar Potato Salad magic happen. The beauty of this dish is the simple, real ingredients that come together in just the right way.
- 2 pounds red potatoes, cut into 1-inch pieces: I love red potatoes for this because they hold their shape so well and have that lovely thin skin you don’t even need to peel. Just cube them up!
- 8 slices bacon, cooked and crumbled: Crispy, salty bacon is non-negotiable here. Cook it up nice and crisp, then crumble it into delicious little bits.
- 1 cup shredded sharp cheddar cheese: Sharp is key! It gives you that fantastic cheesy punch that pairs perfectly with the bacon and potatoes. Shred it yourself for the best melt and flavor.
- 1/2 cup full-fat mayonnaise: Don’t skimp here! Full-fat mayo gives you the creamiest, richest dressing. It’s the backbone of our delicious sauce.
- 1/4 cup full-fat sour cream: This adds a lovely tang and extra creaminess that balances out the richness. Again, go full-fat!
- 2 tablespoons fresh chives, finely chopped: Fresh is a must! Those bright green little bits add a mild oniony flavor and a pop of color. Chop them up nice and fine.
- 1 tablespoon Dijon mustard: Just a little bit of Dijon adds a subtle depth and zing to the dressing.
- 1/2 teaspoon fine sea salt: We’ll season the potatoes while they cook and then adjust the dressing. Fine sea salt dissolves beautifully.
- 1/4 teaspoon freshly ground black pepper: Always fresh! It just makes such a difference in the flavor.
See? Simple, classic ingredients that turn into something truly special. Get these gathered up, and we’ll be ready to roll!
Equipment You Need for Loaded Bacon Cheddar Potato Salad
Okay, you’ve got your ingredients ready! Now for the tools. Luckily, you don’t need anything fancy for this Loaded Bacon Cheddar Potato Salad. Just the basics you likely already have in your kitchen:
- A big ol’ pot for boiling those potatoes
- A colander for draining them
- A large mixing bowl – gotta have room to get everything combined!
- A sturdy spoon or spatula for mixing
- And maybe a good knife and cutting board for the potatoes and chives. That’s it! Simple and sweet.
How to Prepare Loaded Bacon Cheddar Potato Salad Step-by-Step
Alright, let’s get cooking! Making this Loaded Bacon Cheddar Potato Salad is super straightforward, but following these steps will guarantee you get that perfect texture and flavor every single time. Don’t rush it, and have fun with it!
Boiling the Potatoes for Your Loaded Bacon Cheddar Potato Salad
First things first, we need to cook our star ingredient – the potatoes! Grab that big pot we talked about earlier. Put your cubed red potatoes in the pot and cover them completely with cold water. You want the water to be about an inch or two above the potatoes. This helps them cook evenly.
Now, add a good pinch of that fine sea salt to the water. Salting the water is key! It seasons the potatoes from the inside out as they cook, which makes a huge difference in the final taste. Bring the water to a rolling boil over medium-high heat.
Once it’s boiling, reduce the heat slightly to a gentle simmer. You don’t want them boiling too vigorously or they might break apart too much. Let them cook for about 15 to 20 minutes. How do you know they’re done? Stick a fork in a piece. It should be tender and easy to pierce, but not falling apart mushy. We want them cooked through but still holding their shape for our Loaded Bacon Cheddar Potato Salad!
Drain the potatoes really well in your colander. Get as much water off as you can. Then, here’s a crucial step for the best texture: let those drained potatoes sit in the colander for about 5-10 minutes to cool slightly and let any remaining steam escape. This helps prevent a watery potato salad later. Patience is a virtue here!
Assembling Your Loaded Bacon Cheddar Potato Salad
Potatoes are cooked and cooling? Awesome! Now for the fun part – bringing it all together. Grab your large mixing bowl. Add those slightly cooled potatoes to the bowl. Don’t let them get completely cold, just warm enough that they won’t make the dressing weird.
Next, sprinkle in your cooked and crumbled bacon. Oh yeah. Then goes the shredded cheddar cheese. Look at all that goodness already happening! Now, let’s get that creamy dressing in there. Add the mayonnaise, sour cream, chopped fresh chives, and Dijon mustard to the bowl. Don’t forget that remaining salt and pepper – remember to taste and add more if you think it needs it after everything is mixed.
Now, the important part: mixing! Grab your sturdy spoon or spatula. Gently, *gently* stir everything together. You want to coat all those potato chunks evenly in the creamy dressing and distribute the bacon and cheese throughout. Don’t go at it like you’re whipping mashed potatoes! We want those lovely potato pieces intact. Just fold and stir until everything is nicely combined and coated.
Give it a little taste test here. Is it salty enough? Peppery enough? Need a tiny bit more tang? Adjust the seasoning to *your* liking. That’s the beauty of cooking at home!
And just like that, your incredible Loaded Bacon Cheddar Potato Salad is ready to go! You can serve it right away while it’s still a little warm, or pop it in the fridge for later. It actually gets even better as the flavors meld together in the fridge for a bit.
Tips for Perfect Loaded Bacon Cheddar Potato Salad
Making this Loaded Bacon Cheddar Potato Salad is pretty easy, but a few little tricks can take it from great to absolutely amazing. Trust me on these!
- Choose the right potato: Like I said, I love red potatoes because they hold their shape. Waxy potatoes like red or Yukon Golds are your best bet here. Starchy ones like russets can get a little too crumbly if you’re not careful.
- Don’t overcook the potatoes: This is huge! Mushy potatoes make for sad potato salad. Cook them just until they’re tender when pierced with a fork, then drain them immediately.
- Let them cool slightly: That little cooling time after draining is key! It lets steam escape and helps the potatoes absorb the dressing better without getting watery.
- Quality ingredients matter: Use good quality mayonnaise and sharp cheddar cheese. It really makes a difference in the flavor of that creamy dressing. And fresh chives? Non-negotiable for that bright, fresh finish!
- Mix gently: Remember, we want chunks of potato, not mashed potato salad! Fold everything together gently to coat.
Follow these little tips, and your Loaded Bacon Cheddar Potato Salad will be the star of the show, every single time!
Variations of Loaded Bacon Cheddar Potato Salad
While this classic Loaded Bacon Cheddar Potato Salad is pure perfection as is, sometimes you want to mix things up a little! This recipe is super forgiving and easy to adapt. Here are a few ideas if you’re feeling adventurous:
- Spice it up: Add some finely diced jalapenos or a pinch of cayenne pepper to the dressing for a little heat.
- Add some oniony bite: Swap the chives for thinly sliced green onions or even some finely minced red onion (rinse it first to mellow the flavor!).
- Herb it up: A little chopped fresh parsley or even some dill can add a lovely fresh element.
- Different cheese: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack or even a smoky Gouda!
- Make it smokier: Add a dash of liquid smoke to the dressing, or use smoked cheddar cheese.
Don’t be afraid to play around and find your own favorite twist on this delicious Loaded Bacon Cheddar Potato Salad!
Serving and Storing Your Loaded Bacon Cheddar Potato Salad
Okay, your incredible Loaded Bacon Cheddar Potato Salad is ready! You can totally dig in right away – it’s delicious slightly warm. But honestly? It gets even better after chilling in the fridge for at least an hour or two. This lets all those amazing bacon, cheddar, and dressing flavors really get to know each other. Just cover it tightly with plastic wrap or pop it in an airtight container.
Leftovers? Score! This stuff keeps beautifully in the fridge for 3-4 days. Just make sure it’s sealed up well. Potato salad isn’t really something you reheat, so just grab it straight from the fridge and enjoy!
Frequently Asked Questions About Loaded Bacon Cheddar Potato Salad
Got questions about making this amazing Loaded Bacon Cheddar Potato Salad? Don’t worry, I’ve got answers! Here are a few things people often ask:
Q: Can I make Loaded Bacon Cheddar Potato Salad ahead of time?
Absolutely, and I highly recommend it! Making this potato salad a few hours, or even a day, in advance allows the flavors to really meld together. Just make sure to cover it tightly and keep it chilled in the refrigerator until you’re ready to serve.
Q: What kind of bacon is best for this recipe?
Use a good quality smoked bacon. You want that crispy, salty texture and smoky flavor to really stand out against the creamy dressing and tender potatoes. Cook it until it’s nice and crisp, but not burnt!
Q: My potato salad dressing seems a little thick. What can I do?
No problem! Sometimes it depends on the mayo and sour cream you use. You can thin out the dressing by adding a tiny splash of milk or even a little bit of the reserved potato cooking water (just a tablespoon or two at a time!) until it reaches your desired consistency. Stir it in gently.
Q: Can I add other mix-ins to this bacon cheddar potato salad?
Definitely! This is a “loaded” potato salad for a reason – feel free to load it up! Chopped hard-boiled eggs are a classic addition. Some people like a little finely diced red onion or green bell pepper for crunch. A sprinkle of paprika on top adds color and a little extra flavor.
Q: How long does Loaded Bacon Cheddar Potato Salad last in the fridge?
When stored properly in an airtight container in the refrigerator, this potato salad is usually good for 3 to 4 days. Just make sure it stays cold!
Estimated Nutritional Information
Okay, I know some of you like to keep track of these things, and I get it! So, I’ve put together some estimated nutritional info for this Loaded Bacon Cheddar Potato Salad. Now, keep in mind, this is just an estimate!
Things like the specific brand of mayo you use, how fatty your bacon is, and even the size of your potatoes can change the actual numbers. But this should give you a good ballpark idea. Based on the ingredients listed and dividing it into 6 servings, you’re looking at roughly:
- Calories: Around 450
- Fat: About 35g (yeah, it’s loaded!)
- Saturated Fat: Roughly 10g
- Carbohydrates: About 25g
- Protein: Around 15g
- Sugar: Roughly 3g
- Sodium: Around 550mg
Again, treat this as a guideline, not a strict rule! The most important thing is that you’re enjoying delicious, homemade food. Just wanted to give you a little peek behind the curtain on the numbers side of this fantastic Loaded Bacon Cheddar Potato Salad!
We’d Love to Hear From You!
Okay, you’ve made it! You’ve conquered the kitchen and whipped up this amazing Loaded Bacon Cheddar Potato Salad. I’m seriously excited for you to dig in!
Now, I would absolutely LOVE to hear how it turned out for you. Did you add any fun variations? Did it disappear in minutes at your potluck? Please, please leave a comment below and let me know! Your feedback and experiences are super valuable and help other home cooks too.
And hey, if you loved this recipe (which I’m pretty sure you will!), consider giving it a rating. It helps me know what kind of recipes you guys are loving! Happy cooking, and enjoy every delicious bite of your Loaded Bacon Cheddar Potato Salad!
Print
Loaded Bacon Cheddar Potato Salad: 1 Awesome Dish
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: None
Description
This potato salad is loaded with bacon, cheddar cheese, and a creamy dressing. It’s a hearty and flavorful side dish.
Ingredients
- 2 pounds red potatoes, cut into 1-inch pieces
- 8 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped fresh chives
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes.
- Drain potatoes and let cool slightly.
- In a large bowl, combine potatoes, bacon, cheddar cheese, mayonnaise, sour cream, chives, Dijon mustard, salt, and pepper.
- Gently stir to combine.
- Serve immediately or refrigerate for later.
Notes
- You can use any type of potato you prefer, such as russet or Yukon gold.
- Adjust the amount of mayonnaise and sour cream to your desired creaminess.
- Add other toppings like green onions, jalapenos, or a sprinkle of paprika.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
Keywords: potato salad, bacon, cheddar, comfort food, side dish